Pasta with Fresh Peas & White Wine Cream Sauce

Pasta with Fresh Peas & White Wine Cream Sauce

Peas can sometimes be forgettable. I never wake up on Saturdays in late June or early July and think “I’m going to buy peas today!” as I plan my weekly trip to the Grand Army Plaza Greenmarket. Though they’re a welcome a surprise and treat to be greeted by when I arrive.

For most people, including myself, peas come from the freezer. Sometimes I’m lucky enough to find locally frozen peas in the freezer doors of the Park Slope Food Coop during the depths of winter, but either way, they’re frozen. It’s probably one of the very few vegetables, that even in our season-less grocery stories with winter squash and asparagus sitting right next to each other, is rare to find out of season, fresh, sitting on the shelves. For that reason, peas are forgettable. I never plan meals around them as they make their way so infrequently into my diet. But when peas do grace the tables at the New York City Greenmarkets, for those few short weeks, it really is a treat.

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